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Scalloped Potato and Hamburger Bake
Andre Lewis

Scalloped Potato and Hamburger Bake

This is scalloped potatoes made into a main dish with browned hamburger between the layers. Gruyère and thyme make the sauce taste more deliberate than ordinary cheese potatoes. Keep the slices at one-eighth inch and allow a full rest, or the first scoop will slide apart.
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Prep Time 35 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium yellow onion diced
  • 2 1/2 pounds Yukon Gold potatoes sliced 1/8 inch thick
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon black pepper
  • 2 cups shredded Gruyère cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown the beef and onion with 1/2 teaspoon salt and drain.
  2. Melt the butter in a saucepan, add flour for 1 minute, then whisk in milk, thyme, remaining salt and pepper. Simmer until lightly thickened and stir in 1 1/2 cups Gruyère.
  3. Layer one-third potatoes, half the beef and one-third sauce. Repeat and finish with remaining potatoes and sauce.
  4. Cover tightly and bake for 60 minutes. Uncover, add remaining Gruyère and bake 15 to 20 minutes until the potatoes are tender and top browned.
  5. Rest for 15 minutes before serving.